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Pumpkin Pie Dip with Cream Cheese and Whipped Topping

Pumpkin pie dip with cream cheese and whipped topping is a smooth, fluffy no-bake dip made with pumpkin puree, warm pumpkin pie spice, and vanilla. Chill it for at least 1 hour before serving for an easy make-ahead dessert dip.
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Prep Time 10 minutes
chilling 1 hour
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • 1 block (8 oz) cream cheese softened
  • 1 cup pumpkin puree canned
  • 1 cup powdered sugar
  • 1.5 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1 tub (8 oz) whipped topping frozen, thawed

Equipment

  • 1 electric mixer

Method
 

  1. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth.
  2. Beat in the pumpkin, powdered sugar, pumpkin pie spice, and vanilla until smooth.
  3. Gently fold in the whipped topping until evenly combined.
  4. Cover and refrigerate for at least 1 hour before serving.

Notes

For the fluffiest texture, make sure the cream cheese is softened and fold in the thawed whipped topping gently. Store covered in the refrigerator for up to 3 days; freezing is not recommended. For a dairy-free version, use dairy-free cream cheese and whipped topping.